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These gluten-free doughnuts are made from buckwheat flour, rice flour, and tapioca flour — and they could easily fool anyone who isn't gluten-free. The texture is just like a classic banana bread but in a doughnut shape. Then, to finish them, they are topped them with a gooey caramel sauce enriched with pecans. They also bake in just 20 minutes. Mmm, mmm, mmm!

Banana Bread Doughnuts [Vegan, Gluten-Free]

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For the Doughnuts:

  • 1/3 cup buckwheat flour
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 2 tablespoon almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon flax seeds, plus 2 tablespoon water
  • 1/3 cup unsweetened almond milk
  • 1 large ripe banana, peeled
  • 5 soft, pitted Medjool dates
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut butter
  • 1 teaspoon cider vinegar

For the Caramel:

  • 3/4 cup maple syrup
  • 2 1/2 tablespoons raw virgin coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup pecans, broken up


  1. Preheat oven to 355°.
  2. Firstly, make the flax egg. Add the flax seeds and water into a bowl and stir them together. Then set them aside to gel.
  3. Next, add the rice flour, buckwheat flour, tapioca flour, almond flour, baking powder, baking soda, salt, cinnamon, and ginger into a large mixing bowl and stir them together. Set aside.
  4. Then, melt the coconut butter and add it into a blender with the almond milk, banana, dates, maple syrup and cider vinegar. Blend until smooth. When the mixture is smooth, add it into the mixing bowl alongside the flax egg. Using a hand whisk, mix everything together until smooth.
  5. Then, spoon the mixture into nine donut moulds, and move the donuts into the oven to bake for about 20 minutes or so, until golden. When the donuts have cooked, remove them from the oven and set them aside to cool.
  6. While the donuts cool, make the caramel. Add the coconut oil, salt, maple syrup and pecans into a pan and place onto a medium-high heat. Allow the mixture to bubble and heat through for about 2 minutes, stirring it with a spatula. Each time the mixture completely bubbles, briefly remove it from the heat to calm quickly before adding it back onto the heat. When this is done, remove it from the heat and allow it to cool for a minute or so and thicken.
  7. Lastly, when the caramel has cooled, stir it together if necessary, and then spoon it on top of each donut to finish. Then serve.


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